CN109181922A - A kind of brewing method of Chinese pear beer - Google Patents
A kind of brewing method of Chinese pear beer Download PDFInfo
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- CN109181922A CN109181922A CN201811181927.4A CN201811181927A CN109181922A CN 109181922 A CN109181922 A CN 109181922A CN 201811181927 A CN201811181927 A CN 201811181927A CN 109181922 A CN109181922 A CN 109181922A
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- 238000000034 method Methods 0.000 title claims abstract description 17
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- 238000000855 fermentation Methods 0.000 claims abstract description 13
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- 238000002360 preparation method Methods 0.000 claims abstract description 6
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- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
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- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 230000002107 myocardial effect Effects 0.000 description 1
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- HNJBEVLQSNELDL-UHFFFAOYSA-N pyrrolidin-2-one Chemical compound O=C1CCCN1 HNJBEVLQSNELDL-UHFFFAOYSA-N 0.000 description 1
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- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Alcoholic Beverages (AREA)
Abstract
本发明涉及一种雪花梨啤酒及其酿造方法，属酿酒技术领域，包括以下步骤：(1)雪花梨汁制作。选取新鲜的成熟雪花梨、蜂蜜为原料，将雪花梨洗净，分离果肉和果皮、进行压榨，对压榨后的雪花梨汁进行澄清、过滤，再加入蜂蜜，得到雪花梨汁；(2)啤酒麦汁制备。将麦芽经过糖化、除糟、煮沸、回旋沉淀除去热凝固物，得到麦汁；(3)两者安一定比例调和。将雪花梨果汁和麦汁按体积比混合均匀，得到混合物，然后经过高温瞬间灭菌后装入无菌的发酵装置，冷却后排除冷凝固物；(4)发酵与后处理。本发明由雪花梨发酵液、麦汁混合后发酵酿制而成。通过在发酵不同时期接入非酿酒酵母和酿酒酵母，联合发酵增加了雪花梨啤酒酒中风味物质的种类和含量，即改善了口感，又提高了品质。本发明所得雪花梨啤酒产品风格独特，酒体醇厚协调，酒香浓郁纯，口感舒适，具有典型性。The invention relates to a snow pear beer and a brewing method thereof, belonging to the technical field of brewing, comprising the following steps: (1) making snow pear juice. Select fresh ripe snow pears and honey as raw materials, wash the snow pears, separate the pulp and peel, press, clarify and filter the pressed snow pear juice, and then add honey to obtain snow pear juice; (2) beer Wort preparation. The malt is subjected to saccharification, lees removal, boiling, and gyratory precipitation to remove thermal coagulation to obtain wort; (3) the two are blended in a certain proportion. Mix snow pear juice and wort evenly by volume to obtain a mixture, which is then instant sterilized at high temperature and loaded into an aseptic fermentation device, cooled and cooled to remove cold coagulation; (4) Fermentation and post-processing. The present invention is fermented and brewed by mixing snow pear fermented liquor and wort. By adding non-saccharomyces cerevisiae and saccharomyces cerevisiae in different periods of fermentation, joint fermentation increases the types and content of flavor substances in snow pear beer, which not only improves the taste, but also improves the quality. The snow pear beer product obtained by the invention has a unique style, a mellow and harmonious wine body, a rich and pure wine aroma, a comfortable taste, and is typical.
Description
Technical field
The present invention relates to a kind of fruity alcoholic beverages manufacture fields, are a kind of brewing methods of characteristic beer.
Background technique
Beer is a kind of a kind of carbonated low wine of richness by malt, hops, yeast, water etc. for primary raw material brewing
Smart beverage.Its brewing is with a long history, has evolved into the maximum low alcohol beverage of most popular in the world and consumption at present,
While demand of the people to beer is increasing, the beer of more different tastes is also pursued.This is also beer fan consumption
The trend of one mainstream of upgrading, people more pursue beer beverage quality；Brewer is attempting Different Nutrition value
Beer.
And the speciality beer of fruit-like flavour not only has unique flavor, nutrition is also compared with ordinary beer more horn of plenty, from this
For one angle, this beer should have the extensive consumer groups of comparison.However from the point of view of market at this stage, in production fruity
During alcoholic beverages, flavor commonly relies on the addition of edible essence, pigment, sweetener, this type beer also has
There is certain fruity.In addition, appropriate fruit juice can be added by having in a small number of techniques, but this kind of fruit beers, in production, fruit juice is to send out
It is added after the completion of ferment.
In addition, the nutritive value of Chinese pear is very high, Chinese pear also contains a large amount of protein, fat, tartaric acid, minerals and
The nutritional ingredients such as multivitamin, this pear also can be processed into canned pear, preserved pears in addition to eating unique flavor raw, and pear juice etc. respectively has wind
The industrial food and beverage of taste.There are also higher medical values for Chinese pear, have the function of anti-oxidant, free radical resisting, anti-aging,
The prevention to brain cell denaturation can also be improved, the effect of dementia is inhibited, there is heart clearing, lung moistening, convenient, fresh breeze is moisturized in cough-relieving,
Sober up removing toxic substances and other effects, Chinese medicine " pear syrup " is made of being equipped with Chinese herbal medicine decoction with Chinese pear.Meanwhile Chinese pear also contains beauty
The vitamin C of pale skin and the water-soluble dietary fiber abundant that there is weight-reducing, reduce blood glucose, ease constipation, prevention colorectal cancer.
The kind of beer currently on the market is also mostly different grain manufactures, and kind is still more single, and taste is similar, poor
Not not less.Fruity beer becomes the upsurge developed in recent years.There are no Chinese pear beer currently on the market, so, exploitation snow
The brewage process of flower pears flavor special beers, is necessary.
Summary of the invention
The object of the present invention is to provide a kind of Chinese pear taste beer drink and its brewing methods.This method is environmentally protective, letter
List is easy and has the function of good intestines and stomach health-care, wide market, and economic value is high.
In order to solve the above technical problems, the technical solution adopted by the present invention are as follows:
A kind of brewing method of Chinese pear beer, comprising the following steps:
(1) snowflake pear juice is produced as follows:
A. it chooses fresh mature Chinese pear, honey, be raw material, by Chinese pear wash clean, demucilage and pericarp, pulp
Squeezing, clarifies the snowflake pear juice after squeezing, is filtered, add the honey of 6%-8%, snowflake pear juice is obtained by filtration.
(2) beer preparation is as follows:
A. a kind of brewing method of Chinese pear beer according to claim 1, it is characterised in that the wheat of the beer
The preparation of juice raw material: by malt by saccharification, except grain, boil, circle round precipitating removing coarse sludge, obtain wheat juice.
(3) the two reconciles as follows through certain proportion:
A. by volume (5-4) by snowflake pear juice and wheat juice: 1 be uniformly mixed obtain mixture, adjust the pH value of mixture
For 5.0-5.2, adjusting pol is 8-12 °, and sterile installation for fermenting is then packed into after flash pasteurization, is cooled to 8.0-
12.0 DEG C of heel row remove cold sludge.
B. fermentation and post-processing: active dry yeasr mash is added into the installation for fermenting of step a), temperature is controlled after being evenly distributed
Degree is 8~10 DEG C, ferment before carrying out, and when diacetyl content drops to 0.08mg/L or less, terminates preceding ferment, removes yeast paste；Then
Adjust 1~-2 DEG C of temperature carry out after ferment, sediment is removed after 15~17d and obtains former wine, is then added into former wine and is crosslinked poly- second
Alkene pyrrolidone is to remove anthocyanin, after film filtration sterilization, obtains Chinese pear beer.
Beneficial effects of the present invention:
(1) fruity beer that the present invention makes, does not add the additives such as essence, pigment, the flavor of obtained beer
Independent of the addition of pigment, essence, while the beer prepared in the present invention is free of harmful substance, and unique flavor it is natural,
It is full of nutrition, the expensive goods in fruity beer can be become.
(2) B family vitamin rich in Chinese pear, energy cardioprotection, lessens fatigue, and enhances myocardial viability, reduces
Blood pressure；Have compared with polysaccharose substance and multivitamin, be easily absorbed by the body, improve a poor appetite, there is protective effect to liver；Pectin
Content is very high, facilitates digestion, tonneau stool.
(3) Chinese pear energy atherosclerosis inhibits the formation of carcinogen nitrosamine, thus cancer-resisting；Energy
It is effectively prevent vascular sclerosis, so as to prevent heart attack and blood clot from forming caused headstroke；It can also fight freedom
Base, effective anti-aging；The prevention being denaturalized to brain cell is improved, the generation of dementia is inhibited.
(4) raw material are all simple and easy to get, brewage process and easy to operate, and economic value is high.
Specific embodiment
Technical solution in the embodiment of the present invention carries out clear below, complete to describe, it is clear that described embodiment
Only a part of the embodiments of the present invention, rather than all.Based on the embodiments of the present invention, those of ordinary skill in the art
The every other embodiment obtained without making creative work, shall fall within the protection scope of the present invention.
Embodiment 1
(1) snowflake pear juice is produced as follows:
A. it chooses fresh mature Chinese pear, honey, be raw material, Chinese pear is cleaned, demucilage and pericarp, pulp pressure
It squeezes, the snowflake pear juice after squeezing is clarified, is filtered, the honey of 6%-8% is added, snowflake pear juice is obtained by filtration.
(2) beer preparation is as follows:
A. a kind of brewing method of Chinese pear beer according to claim 1, it is characterised in that the wheat of the beer
The preparation of juice raw material: by malt by saccharification, except grain, boil, circle round precipitating removing coarse sludge, obtain wheat juice.
(3) the two reconciles as follows through certain proportion:
A. by volume (5-4) by snowflake pear juice and wheat juice: 1 be uniformly mixed obtain mixture, adjust the pH value of mixture
For 5.0-5.2, adjusting pol is 11 ° of P, and sterile installation for fermenting is then packed into after flash pasteurization, is cooled to 8.0-
10.0 DEG C of heel row remove cold sludge.
B. fermentation and post-processing: active dry yeasr mash is added into the installation for fermenting of step a step, is controlled after being evenly distributed
Temperature is 8~10 DEG C, ferment before carrying out, and when diacetyl content drops to 0.08mg/L or less, terminates preceding ferment, removes yeast paste；So
Adjusting temperature afterwards is ferment after -2~2 DEG C of progress, removes sediment after 15~17d and obtains former wine, crosslinking is then added into former wine
Polyvinylpyrrolidone is to remove anthocyanin, after film filtration sterilization, obtains Chinese pear beer.
Embodiment 2
(1) Chinese pear 220g, sugar is appropriate, pure water 260ml, container 250ml triangular flask, yeast dry powder 5g.
(2) first Chinese pear is cut, is removed the peel, take out pulp, Chinese pear meat is put into cooking machine, and white sugar is added, and is added pure
Water is covered and is tightened, and is put in cooking machine, and fruit juice is broken into.
(3) it by above-mentioned 2 2% snowflake pear juice 50mL, is fitted into the triangular flask of 250mL, it is dry that 5g yeast is put into after sterilizing
Powder forms active dry yeasr mash in 30 DEG C or so at a temperature of activation 30min or so.18mL active dry yeasr mash is taken to pour into fermentation
In device, after being evenly distributed, temperature is controlled at 8 DEG C, ferment before carrying out；Every 12h measures a diacetyl content, and biacetyl contains after 7d
Amount is down to 0.08mg/L hereinafter, preceding ferment terminates, and removes yeast paste；Broth temperature is adjusted to -2 DEG C, into rear ferment, ferment 13d
Afterwards, rear ferment is completed, then removes primary sedimentation object and yeast, obtains former wine, and the alcoholic strength for surveying former wine is 2.86%.
(4) PVPP is added into former wine, 0 DEG C at a temperature of be filtered to remove muddy object；With 0.2 μm of the miillpore filter in aperture
After filtration sterilization, beer is obtained；Beer and snowflake pear juice are fitted into sterile bottle in 1: 2 ratio, after sealing at low temperature
Storage.
Claims (3)
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811181927.4A CN109181922A (en) | 2018-10-11 | 2018-10-11 | A kind of brewing method of Chinese pear beer |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811181927.4A CN109181922A (en) | 2018-10-11 | 2018-10-11 | A kind of brewing method of Chinese pear beer |
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| CN201811181927.4A Pending CN109181922A (en) | 2018-10-11 | 2018-10-11 | A kind of brewing method of Chinese pear beer |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022046263A (en) * | 2020-09-10 | 2022-03-23 | アサヒビール株式会社 | Manufacturing method of effervescent fermented malt beverage |
| CN116814348A (en) * | 2023-05-25 | 2023-09-29 | 山东省果树研究所 | Cloudy pear-flavored sour beer and preparation method thereof |
| CN119193257A (en) * | 2024-10-28 | 2024-12-27 | 吉林麦吉翁酒业有限公司 | A kind of frozen pear beer and preparation method thereof |
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|---|---|---|---|---|
| CN1257915A (en) * | 1999-11-29 | 2000-06-28 | 蚌埠高等专科学校 | Pear beer and its brewing process |
| CN104073392A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Snow pear beer and preparation method thereof |
| CN106916677A (en) * | 2015-12-27 | 2017-07-04 | 孙良云 | A kind of pyrus nivalis peppermint beer |
| CN107955766A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of brewing method of flue fruit beer |
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2018
- 2018-10-11 CN CN201811181927.4A patent/CN109181922A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257915A (en) * | 1999-11-29 | 2000-06-28 | 蚌埠高等专科学校 | Pear beer and its brewing process |
| CN104073392A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Snow pear beer and preparation method thereof |
| CN106916677A (en) * | 2015-12-27 | 2017-07-04 | 孙良云 | A kind of pyrus nivalis peppermint beer |
| CN107955766A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | A kind of brewing method of flue fruit beer |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022046263A (en) * | 2020-09-10 | 2022-03-23 | アサヒビール株式会社 | Manufacturing method of effervescent fermented malt beverage |
| CN116814348A (en) * | 2023-05-25 | 2023-09-29 | 山东省果树研究所 | Cloudy pear-flavored sour beer and preparation method thereof |
| CN119193257A (en) * | 2024-10-28 | 2024-12-27 | 吉林麦吉翁酒业有限公司 | A kind of frozen pear beer and preparation method thereof |
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Application publication date: 20190111 |